Garlic Chicken

Having a variety of high quality chicken recipes is essential After I wrote that, I decided to add Yardbird to my categories list, just so I can see how many chicken recipes I have. This one is outstanding! So easy, so inexpensive, and pretty darn awesome! How can you not like it if if has garlic chicken gravy?!?


8 Chicken Thighs and/or DrumsticksAs many as you can fit in your large skillet!
Seasoned Salt
20 Peeled Garlic Cloves (I buy them pre-peeled)
3 tbsp Olive Oil
1 tbsp Butter
2 tsp Herbes de Provence
1 tbsp Flour
½ cup Chicken Stock (maybe more)
½ Lemon


Season Chicken liberally with Seasoned Salt – at least 30 minutes before cooking if you can. Salt does great things for poultry!

Heat Olive Oil and Butter in a cast iron pan (something that can go in the oven). Sauté whole garlic cloves for 5-10 minutes, until they turn light brown. Remove and set aside.

Place chicken, skin side down, for 5 minutes until golden brown on skin side.

Turn over and season with Herbes de Provence. Sprinkle garlic cloves over the chicken, then place whole pan in the Oven. (Note: If you are making a large amount, you can take it out and place in larger serving dish, and put that in the oven)

Baker for 30 minutes (at 350 degrees), or until meat temperature reaches 175. Remove from oven, and remove chicken and garlic from oil/butter/drippings. Place on serving dish.

Heat oil/butter/drippings. Whisk in flour. Add stock and lemon juice. Add more stock if you want it. Now you have awesome garlic chicken gravy.

Pour gravy over chicken and serve!

Cambodia Yellow Curry Sauce

In December of 2018, Jill, Dawson, and I took a big trip to Cambodia. Jill’s sister was living there at the time, and we took the opportunity visit their family, and travel with them around Cambodia. It was amazing! The sites, the brutal and beautiful history, and the food all made an impact.

My favorite foods there were Crab Fried Rice, Fish Amok, and Kep Fish. This mild Cambodian curry dish is a my combination of Fish Amok and Kep Fish, except that there is no fish. You choose what to serve it with – fish, shrimp, tofu, and chicken all work well. Serve over jasmine rice and you have a full one-dish meal!


3 tbsp Yellow Curry Paste
2 Cans, Coconut Milk
1 Sweet Onion, Diced
2 Red Bell Peppers, Diced
2 Green Bell Peppers, Diced
1 Bunch of Celery, Diced
1 tbsp Tamari or Fish Sauce*(Add more to bring out more umami taste)
Salt and Pepper
1 tbsp Corn Starch
4 Cloves, Garlic, Minced
2 cups Vegetable Broth


Sauté onions, garlic, and celery in a little vegetable or olive oil.

Add bell peppers, and sauté until a little softened.

In a separate pot, heat 1 Tbsp Olive Oil, mix in curry paste.

Mix in coconut milk with a whisk.

Taste for spice. You can add curry paste, red chili pepper flakes, or chili garlic sauce if you want more heat. Add vegetable broth and re-taste for heat.

In a separate bowl, mix a small amount of the curry with the cornstarch. Mix back into the curry to thicken.

Add vegetable mixture to curry sauce.

Lemon Chicken

This is another recipe I grew up with. I remember watching Mom make it all in the pan, and it was soft and buttery chicken that was filling and wonderful.   She would serve it with her brown rice recipe, making quite a meal. I was a pretty lucky kid. This is now my son Dawson’s favorite chicken recipe.  He asks for it when he has friends over for dinner!  I could not ask for higher praise!


1 cup White Flour
2 tsp Salt
2 tsp Black Pepper
2 tbsp Italian Seasoning
2 lbs Boneless chicken breasts or cutlets
2 cups Chicken Broth
3 Lemons, quartered
Olive Oil and Butter
2 tbsp Parsley


Sprinkle salt and pepper, or seasoned salt, on the chicken as you prepare everything else. This dry brining time makes a difference every time you cook chicken. It’s better with 5 minutes of it, and way better with an hour or more.

Mix Flour, Salt, Pepper and Italian Seasoning.

Take chicken pieces and roll in flour mixture.

Heat large skillet, add 2 Tbsp Butter and 2 Tbsp Olive Oil. Add chicken to hot oil/butter. Saute until brown on each side – about 5 minutes on each side. Remove and set aside.

Deglaze pan by adding all broth and stirring, scraping all chicken pieces off the bottom. Heat the mixture.

Return chicken to the hot broth. Squeeze 6 quarters of lemon juice into it. Leave some of the rinds in there – they add to the flavor and make the dish look way better. Sprinkle with parsley. Simmer. Turn every 5 minutes.

The chicken is ready when the chicken reaches 165 degrees. Use a Thermapen or other meat thermometer.

Take the chicken out. If you want to thicken the broth, take out a cup and mix in 1 Tbsp of Corn Starch, mix well and return to broth.

Serve the chicken on a plate, spoon some broth over it, and squeeze a little more lemon on it. Dawson likes to have it with a “sidecar” of the thickened broth.

Korean Marinade

Every year, we go “glamping” (glamour camping) at El Capitan Canyon above Santa Barbara with four other families. Jill’s friend Shari and I love cooking for the group. Shari is an outstanding cook who carries a tackle box of cooking tools on every trip. It’s a good look. I’ve learned a lot from Shari over the years, and I’m happy to share one of her recipes here.

This Korean marinade is so easy, and it’s perfect with any beef, pork, or chicken. And I always reserve one half cup (at least) to spoon over the dishes as I serve them.


1 cup Soy Sauce
4 tsp Sesame Oil
4 tbsp Sugar
2 tsp Crushed Hot Red Peppers
2 tbsp Fresh Ginger, gratedI often don't have fresh ginger, so I'll use 2 tsp of ground ginger instead.
2 Bunch Green Onions, Chopped


Uh . . . Mix it Together!

Chicken and Biscuits

When I was in high school, I often came home from school very late during swim season. I would miss the family dinner, but my Mom always had food waiting for me. One oof my favorites was chicken and dumplings. There are many recipes in the same family. A hot and thick stew with chicken and vegetables, with either dumplings, pie crust, or biscuits. Over time, I have fallen more and more in love with biscuits, so why not eat them whenever you can. (Other than the obvious caloric reasons, which we should not even mention here!)

This recipe is a combination of Ina Garten’s chicken stew and Joanna Gaines’ biscuits.


1 Rotisserie Chicken (Hard to beat Costco’s)(That's about 5 or 6 cups of chicken!)
5 cups Chicken Stock
2 cups Onions, chopped
4 Stalks of Celery, washed and chopped
¾ cup Flour
6 Carrots, peeled and chopped
1.50 cups Frozen Small OnionsI love these – you don't need them, but they make the dish look way better!
1 cup Fresh or Frozen Peas
½ cup Fresh Parsley
Salt, Pepper
12 tbsp Butter (1 and a half sticks)


Preparing the Stew

Take the meat off of the Rotisserie Chicken., and put the carcass in just enough water to cover it up. Add some onions, carrots, celery and a bay leaf, boil then simmer for 90 – 120 minutes, and you will have an outstanding broth. 90 Minutes

Begin the stew by making a roux. Melt 1.5 sticks of butter in a stock pot, add 2 chopped onions and chopped celery and sauté for 10 minutes or a little longer. Add the flour and stir for two minutes until it is quite thick.

Gradually add 5 cups hot chicken stock to the roux , stirring all along. Simmer and heat for 3-5 minutes.

Add carrots, peas, chicken, small whole onions and parsley. Add salt and pepper to taste. Start with 1 tsp pepper and 1 tsp salt. For me, it depends on the saltiness of the broth. Feel it from there! Ina’s original recipe called for some half and half to add creaminess , but I really don’t think you need it. Put aside until you are ready to cook. You can refrigerate this at this point.*

Making the Biscuits

Just follow my adaptation of Joanna Gaines biscuit recipe .

Putting It All Together

When you are ready to cook, place the stew in a healthy big casserole dish (a little deeper than a normal 9×13 if you have it) and heat it until it is quite warm. This may take 15-25 minutes in a 350 degree oven.

After the stew is warm, place the biscuits on top and bake for another 30 minutes.

Take out and serve with a nice salad, or, since it has all the food groups in there (biscuits and everything else) just serve it on its own.

Grilled Chicken with Mexican Marinade

If I can find a good Carniceria or Grocery with high quality marinated chicken using a recipe like this – I’m buying!  But it’s not hard at all to make your own, and you will like the results.


4 Chicken Breasts, Boned and Skinned or 8 boneless chicken thights
¾ cup Olive Oil
¾ cup Orange Juice (Juice from 2 oranges is even better!)
3 Limes, Juiced
3 Lemons, Juiced
2 tbsp Paprika
8 Cloves Garlic, Crushed (or 2 tsp minced dried garlic)
2 tsp Cumin
2 tsp Oregano
1 tsp Salt
1 Onion, chopped1 large or 2 small


Mix all marinade ingredients together. Set aside 1/3 of the mixture to use after the chicken is done.

Marinate chicken in remaining marinade (with the fruit rinds!) for at least 1 hour. Overnight is excellent. A good ziplock bag works here.

Remove chicken from marinade. Drain. (You can get flame-ups if you don’t drain before placing on the grill. I learned that the hard way.)

Cook chicken on a hot grill. Turn at least four times to get good grill marks on both sides. Take off the grill as soon as the internal temperature reaches 165 degrees (breasts) or 175 for thighs.

Plate the chicken or place it in some kind of dish, spoon the reserved marinade over it, and cover with foil until you are ready to serve. It will hold for 20-30 minutes. As always, for safety, don’t let the temperature drop below 140 degrees.